Cabbage soup dresses up beautifully with bohemian flavours. Here we lace it with smoked paprika, bay leaves, garlic and punchy aromatics like caraway & dill.
If you’ve got half a cabbage languishing in the fridge, this is the perfect way to make the most of this generous and nutritious vegetable.
I love the simplicity of the basic ingredients – beans, potato, cabbage. They really are the rockstars of the vegetable kingdom having nourished generations of people all over the world.
Combined we receive fibre, proteins, iron, calcium, vitamin C, magnesium and lots more.
Cabbage soup with white bean & potato
1 large onion, diced
2 bay leaves
2-3 cloves garlic, minced
1 tsp smoked paprika
1 tsp caraway seeds
1/2 Tbl apple cider vinegar
2 potatoes, diced
1/2 cabbage, shredded
6 cups stock (I use Massel vegan beef)
1 can cannellini beans, drained & rinsed
1 tsp salt
1 tsp dried dill tips or fresh
Pinch of chilli powder, optional
Sauté onions and bay leaves in olive oil or a little stock until soft and starting to brown ~ 5 minutes. Add garlic, smoked paprika & caraway seeds. Stir for several minutes.
If sticking deglaze the pot with a splash of apple cider vinegar. Stir in potatoes and coat them in the paste for a couple of minutes.
Add cabbage + stock.
Simmer for 15-20 minutes until potatoes are cooked. I like them to retain their shape but if they break apart it’ll still taste good!
Add beans, dill and salt & pepper.
Heat through for several minutes. Adjust seasonings.
Garnish with fresh dill, parsley or rocket.
Serve with dark rye bread, ripped rocket leaves and a dollop of coconut yoghurt or vegan sour cream.
Add a few slices of spicy vegan chorizo or vegan sausage. A couple of drops of liquid smoke would make it even more smokey. Yum! And at the end of cooking add half a cup of sauerkraut.